Sade Foreplay

• 1.5 Ardbeg 10

• .5 Licor 43

• .5 Averna

• 2d Ango

• Smoked sea salt ground over top

Stir, up, coupe

Maxwell Bennet 2014

Seabird

• 2 Buffalo Trace

• .5 Yellow Chartreuse

• .5 Zucca

• 2d Peychaud’s

• 2 sprays Scrappy’s Cardamom Bitters (rinse)

• Lemon peel

1. Stir

2. Cold Bucket

3. Spray lemon in center of cocktail, fix to glass.

Marco Haines 2015

Spice Trader Punch

• 300ml clarified grilled peach water

• 100 Walter Collective Gin

• 50 Singani 63

• 200 Lillet Rosé 

• 100 La Gitana Manzanilla

• 50 Osmanthus Syrup

• 150 Rosi Mosi sparkling Zweigelt

• 10d Turmeric Extract

• Cucumber Slices

Samoan Fogcutter

• 1.5 Denizen

• .5 Hine H

• .5 Plymouth

• .5 Orgeat

• 1.5 Orange

• .75 Lemon

• .5 Amontillado Sherry (floated)

• Mint Sprigs

Short shake, Pellets, Pilsner Glass

Courtesy of Trader Vic Bergeron

Smash

• 2 Spirit

• .75 Simple

• 4 lemon wedges

• small handful of mint

• 2d Ango

• Lemon Wheel and mint sprig.

1. Shake

2. Bucket

3. KD

Method:

1. Muddle lemon wedges.

2. Add all to shaker. 

3. Taste for acid/sweet balance. Adjust accordingly. 

4. Shake, then single strain into bucket. 

5. Add ice. Garnishes.

Spring Viking

• 1.5 OB Midsommar Aquavit

• .5 Simple

• .75 Lemon

• 2d Celery Bitters

• Dill Sprigs

1. Shake

2. Bucket

3. KD

Sander Rav 2015

Sazerac

• 2 rye

• .25 demerara

• 1d ango 

• 6d peychaud

• absinthe rinse

  1. lemon peel (single expression in center of glass, then fixed to side)

1. Stir and stir and stir. 100% dilution.

2. up

3. frozen bucket

Smokestack Lightning

• 1.5 DM Vida

• .5 Cynar

• .75 Punt e Mes

• Smoke Blend

1. Stir

2. Cold Bucket

3. Up

1. Smoke glass with Star Anise.

2. Mix Drink.

3. Pour into smoked glass.

Shattuck Wildaner 2015